The September edition of no-bake desserts is the recently popular crepe cake. The treat consists of thin crepes pile between layers of combinations of whipped cream, icing, jam, custard, and more.
This “cake” is one of the healthier options when it comes to fueling the never-ending sweet tooth. A few months ago, I modified a classic crepe recipe to be gluten-free, which means it packs more protein and less sugar than typical flour crepes without sacrificing flavour or texture.
The best part of this recipe is how versatile it is. Once you’ve got the basics down, you can turn it into a heavenly nutella chocolate cake covered in chocolate ganache, a fresh strawberry-short-cake-style delight, or a tropical bite with carmelized banana and toasted coconut on top. The opportunities are endless!
- 3 cups flour of choice (I use chickpea flour for added protein. The texture comes out great).
- 2½ cups water or milk
- 4 eggs
- 4 tbsp butter or coconut oil, melted
- 2 tsp vanilla
- 2 tbsp sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- pinch salt
- 2 cups whipping cream
- 1 tsp vanilla
- 2 tsp cinnamon
- 2 tbsp maple syrup
- For crepes: heat a small pan over medium-low. Whisk all crepe ingredients until thoroughly combined. If the pan isn’t non stick, coat with a drop of coconut oil or butter.
- Using a ⅓ measuring cup, scoop batter and place into pan, swirling to evenly distribute batter. Cook for about two minute, loosen with a spatula, and flip. Cook for 1 more minute. Allow crepes to fully cool before stacking.
- For cream: combine cream, vanilla, and maple syrup. Whip until firm.
- For cake: place 1 crepe on cake plate. Smooth about 1-2 tablespoons of cream onto crepe and spread evenly with a spatula. Continue to layer crepes and cream until finished. Top with icing sugar and cinnamon if desired.
- Store into fridge for up to 2 days.
Tip: using a small pan helps keep the size consistent.